Preheat the oven to 180C. Put the oil for the cauliflower in a bowl, add the ground cumin and some seasoning and mix. Toss the cauliflower in the bowl. Then put the cauliflower onto a lined baking sheet and roast for ~25 mins.
Heat the oil in a big pan. Add the mustard, coriander and cumin seeds. Once they start popping, add the turmeric, garam masala and chilli powder and cook for 1 min.
Add the garlic, ginger and onion and cook for 10 mins. Have the heat on medium-low so things don’t burn.
Add the potatoes. Coat them in the spices. Sauté for 10-15 mins.
Add the curry leaves and coconut milk. I also add 1/4 - 1/2 cup water. Depends on how soupy you want the curry. Bring to the boil. Then cover and simmer for 10 mins or so.
When the cauliflower is roasted, add to the pan along with the beans and peas. Cover and simmer for 5-10 mins.
Stir in the lime juice and the spinach. Cover and cook for a couple of minutes til the spinach starts to wilt.
Serve with rice or chapatti.
